Blackened Apricots with Creme Fraiche & Pistachios

This dish requires no skill at all. Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.
Grilled Apricots

The View From Great Island

“This  dish requires no skill at all.  Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.  Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios.  The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar.  It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blog

Find her original recipe here!

 

Ingredients

  • 1 ripe apricot per serving
  • creme fraiche
  • chopped pistachio nuts (I used roasted, unsalted, in their shell)
  • pomegranate molasses or good fruity vinegar

Directions

Halve the apricots and carefully remove the pits.

Heat a grill pan over high heat for a few minutes until it is very hot.

Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.

Carefully remove the fruit and set on a plate, grilled side up.

Top with a spoonful of creme fraiche and sprinkle with chopped nuts.

Drizzle the fruit with the pomegranate molasses and serve.

Apricot Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Apricot Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.